Salt Cod Fish Cakes (Newfoundland-Style)
These salt cod fish cakes are a classic East Coast comfort food—crispy on the outside, tender inside, and full of flavour thanks to dried summer savoury and bacon fat. This recipe comes from Wanda, my stepmother, who was born in Corner Brook, Newfoundland, and has lived in Dartmouth for the last 30 years. I originally featured this recipe in the Chronicle Herald in 2018, when I was writing four different food columns for the newspaper.
If you’ve never cooked with salt cod, it’s a firm, dried, heavily salted fish often found near the fresh seafood counter at the grocery store. To use salt cod in fish cakes, you have to soak it in cold water overnight—this rehydrates the fish and removes enough salt to create a balanced flavour.
This recipe uses bacon fat instead of butter or oil to bind and flavour the potato-cod mixture. I use double-smoked bacon from 2 Boys Smokehouse (not sponsored) in Cole Harbour, a small local butcher I visit weekly. Their bacon is thick-cut and smells like a campfire when it cooks, and the cost is on par with grocery store brands. That said, use any bacon you like or have on hand—just don’t skip the fat! Wanda says it’s the key ingredient that makes her Newfoundland fish cake recipe taste so amazing.
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Ingredients For Salt Cod Fish Cakes
Ingredient Notes
- Bacon: Cook until crisp, then set aside. Only the rendered fat is used in the fish cakes—save the bacon for another use or serve it on the side.
- Breadcrumbs: Use plain dry breadcrumbs for binding and coating.
- Egg: I use large eggs for all of my recipes.
- Neutral Oil (not pictured): For pan-frying, choose a neutral-tasting oil with a high smoke point, such as canola, grapeseed, or sunflower.
- Onion: Dice finely so it softens quickly and blends evenly into the mixture.
- Potatoes: Use starchy potatoes like Yukon Golds or Russets. I use a potato ricer for a smoother texture, but a standard masher is also fine.
- Salt Cod: I buy one-pound bags of boned salt cod. It’s sold refrigerated in the seafood department and must be soaked overnight in cold water before cooking. If your salt cod has skin or bones, remove them after soaking and boiling.
- Summer Savoury: A traditional herb in Maritime cooking, most commonly sold in dried form but sometimes available fresh in the produce department. Look for it in the spice aisle. Farmer John’s (not sponsored) is a local brand my Mum always used, and now so do I.
- Table Salt: Start with ½ teaspoon, then taste and adjust as needed before forming into patties. The amount will vary depending on how thoroughly the cod was soaked.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Breadcrumbs: You can use seasoned breadcrumbs or crushed saltine crackers in the potato mixture. For frying, Wanda sometimes coats the outside of the fish cakes in all-purpose flour instead of breadcrumbs. Flour works, but I find breadcrumbs create a crispier crust.
- Neutral Oil: Any oil with a high smoke point, like canola, sunflower, or grapeseed, will work.
- Onion: You can substitute finely chopped green onion, red onion, chives, or shallots. If you are out of onions, add onion powder to taste.
- Potatoes: Any kind will work, but starchier varieties hold together better.
- Summer Savoury: If you can’t find summer savoury, dried thyme is probably closest in flavour.
- Table Salt: Substitute with kosher salt or fine sea salt.
Recipe Variations
Make these fish cakes your own with one (or more) of these easy mix-ins:
- Bacon: To taste, finely chopped
- Capers: 1 to 2 tablespoons, whole or chopped
- Chilli Flakes: To taste
- Garlic: 1 to 2 cloves, finely minced
- Horseradish (Jarred): To taste
- Lemon Zest: 1 tablespoon, finely grated
- Mustard: To taste, Dijon or whole-grain
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Salt Cod Fish Cakes
STEP 1: Soak the salt cod in cold water, covered, in the fridge overnight.
STEP 2: Drain and rinse the salt cod. Boil in fresh water for 10 to 15 minutes, then drain and return to the bowl.
STEP 3: Cook the bacon until crisp. Set it aside for another use, but keep the fat.
STEP 4: Cook the potatoes in fresh water until fork tender, 15 to 20 minutes. Drain and dice the onion while the potatoes cool.
STEP 5: Mash or rice the potatoes. Flake the cod into small pieces and add to the potatoes with the onion, ½ cup of the breadcrumbs, and summer savory, salt, and pepper to taste. Mix well.
STEP 6: Add the bacon fat and egg. Mix well, then knead by hand. Taste and add more summer savory, salt, and pepper if needed.
STEP 7: Form 12 balls and flatten into patties. Dredge both sides and edges in the remaining breadcrumbs.
STEP 8: Preheat the skillet over medium heat, adding enough oil to coat the bottom. Pan-fry the fish cakes for 2 to 3 minutes per side, until golden and heated through.
Expert Tips
1. Soaking the cod overnight is best. Less than that, and it might still be too salty or chewy.
2. Flaking the fish by hand is the best way to spot and pull out any bones or tough bits.
3. Wanda keeps a jar of bacon fat on hand for pan-frying her fish cakes. Try it if you’ve got a jar tucked under the sink.
Recipe Notes
- Use a large bowl to soak the salt cod so it stays fully submerged and has space to expand as it rehydrates.
- Avoid a full rolling boil. Cook the cod at a lively simmer to stay tender and flake easily.
- Use just enough oil to coat the bottom of the pan. You want to pan-fry, not deep-fry, the fish cakes.
- Don’t overcrowd the pan. Fry in batches to keep the temperature even and avoid steaming.
- If your fish cakes are browning too quickly, reduce the heat slightly and give them more time to cook.
Storage
- Fish cake patties (without breadcrumbs and not pan-fried) can be stored in the fridge for up to 2 days. For the best texture, keep them in a tightly sealed container, then dredge in breadcrumbs and pan-fry just before serving.
- To freeze, shape and dredge the patties in breadcrumbs first. Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag or container. Thaw in the fridge before pan-frying.
- Leftover pan-fried fish cakes can be stored in the fridge for up to 3 days. Reheat in an oiled skillet over medium heat until warmed through and crisp on the outside.
FAQ
Soak the salt cod overnight in cold water, covered, in the fridge. This softens the fish and removes excess salt, which helps with both flavour and texture.
Plain or seasoned, dry breadcrumbs work best. They help bind the patties and give a golden, crispy coating when pan-fried.
After shaping and dredging the patties in breadcrumbs, place them on a baking sheet in a single layer until firm. Then, transfer them to a freezer-safe bag or container. Thaw in the fridge before pan-frying as usual.
Try Any Of These With Your Homemade Fishcakes
- Molasses Baked Beans: These traditional baked beans are a staple on Maritime breakfast and supper plates.
- Porridge Bread: An old-school yeasted bread made with oatmeal and other pantry staples.
- Bang Bang Sauce: Creamy, tangy, and spicy, this easy-to-make sauce is so good with fish cakes!
- Cheddar Chive Biscuits: Buttery tea biscuits loaded with grated cheddar and garden chives.
Did you make these salt cod fish cakes? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Salt Cod Fish Cakes (Newfoundland-Style)
Special Equipment
- Mixing bowl
- Medium pot
- Skillet
- Measuring cups and spoons
- Knife and cutting board
- Potato masher or ricer
- Shallow bowl
Ingredients
- 1 lb salt cod, boned
- ½ lb bacon
- 4 large potatoes, peeled and chopped into 1-inch cubes
- 1 large onion, finely diced
- 1 large egg
- ¾ cup breadcrumbs, plain, divided
- 2 tablespoons summer savory, dried
- ½ teaspoon pepper
- table salt, to taste
- neutral oil, for pan frying
Instructions
- Place the salt cod in a bowl, cover it with cold water, and refrigerate overnight.
- Drain and rinse the salt cod. Place it in a medium pot, cover with fresh water, and bring to a boil. Simmer for 10–15 minutes, then drain and return to the bowl.
- Cook the bacon in a skillet over medium heat until crisp, in batches if needed. Remove and set aside for another use, leaving the fat in the skillet.
- In the same pot, boil the potatoes in fresh water until fork tender, 15–20 minutes. Drain and let cool for 5–10 minutes.
- While the potatoes cool, finely dice the onion and set aside.
- Mash or rice the potatoes in the pot or a bowl. Flake the cod into small shreds and add to the potatoes. Add the onion, ½ cup (56 g) breadcrumbs, summer savory, pepper, and ½ teaspoon salt. Mix well.
- Add the reserved bacon fat from the skillet and the egg. Mix well, then knead by hand until the mixture is fully combined. Taste and adjust seasoning if needed.
- Form the mixture into 12 balls, then flatten into patties. Place the remaining ¼ cup (29 g) breadcrumbs in a shallow bowl and dredge the fish cakes on both sides and edges.
- Preheat a skillet over medium heat and add enough neutral oil to coat the bottom. Fry fish cakes until golden and heated through, 2–3 minutes per side. Serve hot with chow chow, baked beans, eggs, or your favourite sides.
Recipe Notes
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- Avoid cooking the cod at a full rolling boil. You want a lively simmer so the fish stays tender and flakes easily.
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- Use just enough oil to coat the bottom of the pan. You want to pan-fry, not deep-fry, the fish cakes.
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- Don’t overcrowd the pan. Fry in batches to keep the temperature even and avoid steaming.
Storage
-
- To freeze, shape and dredge the patties in breadcrumbs first. Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag or container. Thaw in the fridge before pan-frying.
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- Leftover pan-fried fish cakes can be stored in the fridge for up to 3 days. Reheat in an oiled skillet over medium heat until warmed through and crisp on the outside.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share my favourite Nova Scotia recipes. I’ve worked with national brands like Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Be sure to subscribe to my email newsletter for new recipes and inspiration.
